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2022
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There is a type of food additive called a nutrient fortifier.
Food nutrition fortifiers refer to "food additives that are natural or artificially synthesized within the scope of natural nutrients, added to food to enhance nutritional components."
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Food nutrient fortifiers refer to "food additives that are natural or artificially synthesized within the range of natural nutrients, added to food to enhance nutritional components."
To address endemic goiter and cretinism caused by iodine deficiency among Chinese residents, China began implementing universal salt iodization in 1995. This is a well-known example of nutrient-fortified food in our daily lives. Why is food nutrient fortification necessary?
Food nutrient fortification is mainly to supplement the nutritional deficiencies of natural foods, improve the nutritional components and their proportions in food, meet people's nutritional needs; reduce and prevent many nutritional deficiency diseases and other complications caused by nutritional deficiencies; specially supplement certain nutrients to achieve special dietary and health goals; and improve the sensory quality and preservation performance of food.
Processed flour and rice that we consume generally lack vitamins B1 and B2. To solve this problem, some commercially available flour and rice are fortified with these nutrients to prevent diseases caused by their deficiency. Additionally, iron deficiency caused by dietary habits can be improved by consuming commercially available iron-fortified soy sauce. Regarding the selection of nutrient-fortified foods, China's "Food Nutrient Fortifier Hygiene Management Measures" stipulate that all nutrient-fortified foods must indicate "nutrient-fortified food" on the packaging, along with the manufacturer's name, production date, type of fortification, fortification dosage, target consumers, consumption method, consumption amount, and shelf life, and must not exaggerate claims.
Adhering to the principle of "supplement what is lacking, and supplement only as much as needed," when purchasing and consuming nutrient-fortified foods, we must carefully read the food labels, choose products and consumption amounts suitable for ourselves to avoid excessive intake and adverse effects.
Taking iodized salt as an example, according to regulations, each gram of iodized salt contains no less than 35 micrograms of iodine, and the normal daily iodine requirement is 150 micrograms. This means that if our daily iodine source mainly comes from iodized salt, the daily salt intake should not exceed 5 grams; otherwise, long-term high iodine intake may lead to iodine-induced goiter and other diseases. If we consume sufficient seafood in daily life, such as kelp, laver, fresh ribbonfish, dried clams, dried clams, scallops, mussels, sea cucumbers, jellyfish, lobsters, etc., consuming iodized salt may increase the risk of iodine-related diseases.
Key words:
Yunbo Health, Calcium, Magnesium
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